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Preparation
2 hours
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Difficulty
Easy
With just easily found ingredients and the super simple recipe that TasteVN shares below, you can successfully make pumpkin cake rolled in coconut, delicious and appealing for your whole family. Let’s get cooking together!
Ingredients for Steamed Pumpkin Cake Rolled in Coconut For 4 people
Pumpkin 200 gr Rice flour 30 gr Glutinous rice flour 100 gr Peeled mung beans 50 gr Dried coconut flakes 20 gr Sugar 4 tablespoons Salt 2/4 teaspoon
Tips for Choosing Good Pumpkin
- Choose pumpkins that have a deep orange color, feel heavy and firm when picked up, and are not bruised or scarred.
- You should pay attention to choose pumpkins with a stem about 2 – 5cm long so that the pumpkin does not spoil quickly and can be preserved longer.
- Avoid choosing pumpkins that have spots, blemishes on the skin, signs of being soft and mushy, slimy, and have an unusual smell.
See details:
Tools needed:
Steamer pot, bowl, cutting board, plastic wrap, non-stick paper,…
How to make Steamed Pumpkin Cake Rolled in Coconut
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Steam and mash the pumpkin
Peel the pumpkin, remove the seeds, then slice the pumpkin into thin pieces and wash them clean.
Place a steamer pot on the stove, add the pumpkin, and steam over medium heat for about 15 minutes.
After the pumpkin is cooked, transfer it to a bowl and use a pestle or spoon to mash it until smooth.
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Mixing the dough
Add 2 tablespoons of sugar and 1/4 teaspoon of salt to the mashed pumpkin in a bowl, then mix well until the sugar and salt are completely dissolved.
Next, add 100g of glutinous rice flour and 30g of rice flour to the bowl and mix lightly so that the two types of flour are evenly combined.
Finally, add 50ml of boiling water and mix the mixture until it forms a smooth, sticky mass.
After kneading the dough, wrap it with plastic wrap and let it rest for about 20 minutes.
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Steaming the mung beans
Rinse the mung beans clean and soak them in water for about 30 minutes.
Then, place the mung beans in a steamer over medium heat for about 20 minutes until they are soft and cooked.
When the mung beans are cooked, quickly mash them while still hot until they are very smooth.
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Making mung bean filling
After grinding the mung beans, add 2 tablespoons of sugar and 1/4 teaspoon of salt to a bowl and mix well.
Then divide the mung beans into 8 equal balls and roll them into a round shape.
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Shaping the cake
Divide the pumpkin dough into 8 equal parts, then use your hands to flatten the dough and place the mung bean filling inside.
Finally, wrap the cake and roll it into a round shape for a nice appearance.
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Steaming the cake
After the pumpkin cake has been shaped, to prevent it from sticking to the steamer, place a small piece of parchment paper underneath the cake.
Place the steamer on the stove, put the pumpkin cake in and steam over medium heat for about 15 minutes until the cake is soft, then turn off the heat.
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Making coconut pumpkin cake
After the cake is cooked, let it cool for about 15 minutes.
Prepare a bowl, add 20g of dried coconut and roll the cake in the bowl to coat it evenly with coconut. That’s it, you’re done!
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Final product
With just a few simple steps, you have completed the delicious and attractive steamed coconut pumpkin cake. The cake has a chewy, sweet outer layer with a rich coconut and pumpkin flavor, blended with the sweet and nutty mung bean filling inside, which will surely delight you!
Tips for Successful Preparation
- The best ingredient for making the cake dough is rice flour, as cakes made from rice flour will have a nice chewy texture without being overly sticky, which can cause choking. Additionally, the cake will maintain a beautiful round shape after completion.
- It is essential to knead the dough with boiling water, as kneading with warm or cold water will cause the rice flour to become runny.
- The dough after kneading must form a smooth, soft, and firm mass, not watery, mushy, or hard and lumpy. If the dough is too dry, you can add boiling water; if it is too mushy, you can add glutinous rice flour.
How to Store the Cake
Wrap the cake tightly in plastic wrap or store it in a sealed plastic container. Keep the cake in the refrigerator for 2 – 3 days, and when you want to eat it, simply re-steam it until hot.
Coconut rolled pumpkin cake is delicious, attractive, and easy to make, which will surely satisfy your family. Wishing you success with the recipe shared by TasteVN!
*Reference the recipe and images from the Youtube channel Cooking Enthusiast
